Physical and chemical traits of cattle carcasses from different genetic groups slaughtered at three back fat thickness end points.

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:27:25Z
dc.date.available2014-05-20T15:27:25Z
dc.date.created2014-05-20T15:27:25Z
dc.date.issued2006-01-01
dc.identifierJournal of Animal Science. Savoy: Amer Soc Animal Science, v. 84, p. 223-223, 2006.
dc.identifier0021-8812
dc.identifierhttp://hdl.handle.net/11449/37411
dc.identifierWOS:000239793500700
dc.identifier0555360557852992
dc.identifier8878595413452908
dc.identifier8823563410247674
dc.languageeng
dc.publisherAmer Soc Animal Science
dc.relationJournal of Animal Science
dc.relation1.711
dc.relation0,848
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectultrasound
dc.subjectrib eye area
dc.subjectsubcutaneous fat thickness
dc.titlePhysical and chemical traits of cattle carcasses from different genetic groups slaughtered at three back fat thickness end points.
dc.typeOtros


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